Basic Beef Stew with Carrots and Mushrooms

This classic beef stew recipe has all you expect in beef stew: tender chunks of beef, carrot and potato. Yet the cremini mushrooms are a wonderful surprise.

Yield: 8 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 303
  • Calories from fat: 29%
  • Fat: 9.8g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 26.4g
  • Carbohydrate: 26.8g
  • Fiber: 2.3g
  • Cholesterol: 71mg
  • Iron: 3.9mg
  • Sodium: 494mg
  • Calcium: 54mg

Ingredients

  • 1 tablespoon olive oil, divided
  • 1 pound small cremini mushrooms
  • Cooking spray
  • 2 cups chopped onion
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour (about 1 1/2 ounces)
  • 2 pounds lean beef stew meat, cut into bite-sized pieces
  • 3/4 teaspoon salt, divided
  • 1 cup dry red wine
  • 1 tablespoon chopped fresh thyme
  • 2 (14-ounce) cans less-sodium beef broth
  • 1 bay leaf
  • 2 cups (3/4-inch) cubed peeled white potato (about 1 pound)
  • 1 1/2 cups (1-inch) slices carrot (about 12 ounces)
  • 1/2 teaspoon freshly ground black pepper
  • Fresh thyme sprigs (optional)

Preparation

  1. Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat. Add mushrooms, and sauté for 5 minutes or until mushrooms begin to brown. Spoon mushrooms into a large bowl. Lightly coat pan with cooking spray. Add onion; sauté 10 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Add onion mixture to mushroom mixture.
  2. Place flour in a shallow bowl or pie plate. Dredge beef in flour, shaking off excess. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add half of beef mixture; sprinkle with 1/8 teaspoon salt. Cook 6 minutes, browning on all sides. Add browned beef to mushroom mixture. Repeat procedure with remaining beef mixture and 1/8 teaspoon salt.
  3. Add 1 cup wine to pan, scraping pan to loosen browned bits. Add thyme, broth, and bay leaf; bring to a boil. Stir in beef mixture. Cover, reduce heat to medium-low, and simmer for 1 hour or until beef is just tender.
  4. Stir in potato and carrot. Simmer, uncovered, 1 hour and 15 minutes or until beef and vegetables are very tender and sauce is thick, stirring occasionally. Stir in remaining 1/2 teaspoon salt and pepper. Discard bay leaf. Garnish with thyme sprigs, if desired.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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